| dc.contributor.author | YUWANA, GRACIA | |
| dc.date.accessioned | 2022-01-28T08:13:49Z | |
| dc.date.available | 2022-01-28T08:13:49Z | |
| dc.date.issued | 2011 | |
| dc.identifier.uri | http://dspace.uc.ac.id/handle/123456789/4391 | |
| dc.description | This thesis is about the implementation of HACCP system for fresh fruits in the
foundation course for Pastry & Bakery at Tourism & Hotel Management
Department Ciputra University. Qualitative research has been used.
Divided into five chapters, the first chapter is about background problem, problem
statement, research purposes, limitation problem, and research benefits. The
second chapter is about the literature review concerning Pastry & Bakery, fruits
generally used in Pastry & Bakery, food safety & HACCP system, and
entrepreneurship in implementing HACCP system. The third chapter is about the
research methodology which contains explanation about qualitative research, type
and data source, data validation and data analysis technique. The fourth chapter is
about analysis and discussion, and the fifth chapter is about conclusion and
suggestion. | en_US |
| dc.description.abstract | Penelitian ini mengenai implementasi sistem HACCP untuk buah segar dalam
mata kuliah Pastry & Bakery di Tourism & Hotel Management Universitas
Ciputra. Penelitian ini menggunakan sistem penelitian kualitatif.
Terbagi menjadi lima bagian, bab pertama membahas mengenai latar belakang
masalah, rumusan masalah, tujuan penelitian, pembatasan masalah, dan
keuntungan penelitian. Bab dua membahas mengenai landasan teori Pastry &
Bakery, buah yang biasa digunakan dalam Pastry & Bakery, food safety dan
sistem HACCP, dan entrepreneurship yang terkait dalam implementas sistem
HACCP. Bab tiga membahas mengenai metodologi penelitian yang meliputi
penjelasan mengenai penelitian kualitatif, jenis dan sumber data, validasi data dan
teknik analisa data. Bab empat membahas mengenai analisa dan diskusi
permasalahan, dan bab lima membahas mengenai kesimpulan dan saran. | en_US |
| dc.language.iso | id | en_US |
| dc.publisher | Universitas Ciputra Surabaya | en_US |
| dc.subject | HACCP | en_US |
| dc.subject | Pastry | en_US |
| dc.subject | Bakery | en_US |
| dc.subject | Buah | en_US |
| dc.subject | Kewirausahaan | en_US |
| dc.title | IMPLEMENTASI SISTEM HACCP TERHADAP BUAH SEGAR DALAM MATA KULIAH PASTRY BAKERY DI PROGRAM STUDI TOURISM DAN HOTEL MANAJEMEN DI UNIVERSITAS CIPUTRA | en_US |
| dc.type | Thesis | en_US |
| dc.identifier.nidn | 0721046003 | |
| dc.identifier.kodeprodi | 93202 | |
| dc.identifier.nim | 10206011 | |
| dc.identifier.dosenpembimbing | JULIUSKA SAHERTIAN | |
